Grease and line a 20cm springform pan with greaseproof paper while the oven is preheated to 170C, gas mark 3, or 325F. Shake off the extra flour after lightly dusteding.

Mix the flour, baking soda, and sea salt in a small bowl. put aside; depart.

Cream the butter, sugar, and orange zest in a sizable bowl until the mixture is light and creamy. Add the eggs one at a time, mixing thoroughly after each addition.

Continue beating after adding the remaining flour mixture. Scoop into the cake pan while scraping the bowl's sides as you go. Bake for 50–55 minutes, or until brown and firm (test with a skewer to see if it comes out clean to determine when it's done). If it begins to brown too soon, cover with a little foil.

After the cake has cooled in the pan for 20 minutes, remove it. Move to a rack and allow to cool to room temperature. Divide the cake in half, then turn the top layer over to reveal the crumb.

Rum and orange juice should be combined. Spread the apricot preserve on top of each cake after lightly moistening it with the mixture. Add the vanilla after whipping the cream and mascarpone just long enough to hold soft peaks. Beat after each addition of sugar to ensure complete incorporation. Add 2/3 of the desiccated coconut to a small dish with 1/2 the cream.

Put one cake half, jam side up, on a plate or tray, and top with half the coconut cream. Repeat with the other cake half, then combine with a sandwich. With a spatula, spread the remaining whipped cream over the entire cake and top with the remaining shredded coconut.

Place in the refrigerator for an hour to make slicing easier, or consume right away. Enjoy!